How To Make Umeboshi, Shiso Leaves, And Cheese Pork Cutlets

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Today's special is the umeboshi, shiso leaves, and cheese pork cutlets. This enjoyable recipe is easy and quick to prepare.

All you need are 5 ingredients and the eagerness to follow 3 easy steps.

• 2 slice Pork cutlets for tonkatsu
• 1 to 3 Umeboshi
• 2 to 4 leaves Shiso leaves
• 2 slice Sliced cheese
• 1 Cabbage, mizuna

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We trust that you’ve gained some valuable insights from this information. Now, let’s return to the preparation of the "umeboshi, shiso leaves, and cheese pork cutlets".

• Butterfly the pork cutlets - cut in half in the middle and open them out. Spread chopped umeboshi paste, top with a shiso leaf and slices of cheese. Close up the cutlets by folding the other half over the fillings.

  

• Season with salt and pepper, and coat with flour, beaten egg, and panko.

  

• Heat a generous amount of oil in a pan, and deep fry the cutlets until golden brown. Plate shredded cabbage and mizuna, put the sliced pork cutlets on top, and serve.

We're sure that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve excellent results.

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